Hopefully I won’t sound too dramatic by saying there’s something a little magical about chicken stock. To me, taking leftover bones and inedible parts and transforming them into a healthy and flavorful broth is kind of amazing. It’s also an easy way to improve the flavor of any recipe that requires chicken stock. Not only does it taste amazing, it has been shown to have a number of health benefits. It turns out your mother was right serving you chicken soup when you were sick because studies have shown that chicken broth does help boost the immune system. It is rich in minerals like calcium, magnesium, and phosphorus which promote teeth and bone health. Broth is also high in collagen which helps promote hair, skin, nails and joint health. It is high in the amino acids proline and glycine which assist in ligament and connective tissue health. So I don’t think I’m being too hyperbolic in saying this stuff might be magical. If anyone needs to go through a medical procedure like surgery I highly recommend making a batch and freezing it in portions for when you need it. For added nutrients I recommend using a mineral rich sea salt like Celtic or Himalayan. I also add a teaspoon of turmeric which aids in controlling inflammation. I like to make stock in bulk so I seal a few jars in the refrigerator and freeze the rest in bags.
Homemade Chicken Stock
(Makes approx. 3 quarts)
Printable Version
Ingredients:
- Bones and skin from one 4 1/2 lb roasted chicken
- Neck, liver, heart and kidneys from chicken
- 2 chicken feet (optional)
- water
- 1 yellow onion, loose chop
- 4 carrots, loose chop
- 4 stalks of celery, loose chop
- 2 tbsp apple cider vinegar
- 1 bunch of parsley, loose chop
- 1 tbsp sea salt (Celtic or Himalayan is best)
- 2 tsp peppercorns
- 2 garlic cloves, smashed (optional)
- 2 tsp turmeric (optional)
Directions:
- Place the bones, organs and feet (if using) into a large pot and fill the pot with water or until the contents are totally submerged.
- Add 2 tbsp of the apple cider vinegar and let sit for 20 minutes.
- Add all of the ingredients into the pot, reserving the garlic and parsley.
- Bring to a boil, then turn down the heat and cover. Let simmer on low heat for 7-8 hours.
- During the last 3o minutes add the garlic and parsley.
- Strain the contents with a large colander lined with a cheese cloth.